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Sausage Mushroom Quiche Recipe

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Courtesy Johnsonville
A Mother’s Day brunch just isn’t complete without quiche.

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Mother’s Day Springtime Brunch

Sausage Mushroom Quiche

Yields 8 servings.

  • 1 package (12 ounces) breakfast sausage patties
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 package (3 ounces) cream cheese, softened
  • 4 eggs
  • 1/3 cup half-and-half
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1 pastry shell (9 inches), baked
  1. In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir for an additional 5 minutes, or until sausage is no longer pink and vegetables are tender; drain well and set aside.
  2. In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and half-and-half. Stir in cheeses, salt, pepper, nutmeg and sausage mixture.
  3. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes, or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand for 10 minutes before slicing and serving.